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《Science and Technology of Food Industry》 2017-14
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Studies on the rheological properties of locust bean gum( LBG) and guar gum( GG) mixed system

GUO Jie;GUO Xiao;ZHANG Zhao-yang;WANG Cheng-bo;MU Xing-xing;ZHANG Ji;Lanzhou Vocational Technical College;College of Life Science,Northwest Normal University;Bioactive Products Engineering and Technology Research Center for Gansu,Distinctive Plants;Lanzhou Institute of Husbandry and Pharmaceutical Sciences,Chinese Academy of Agricultural Sciences;  
The rheological properties of locust bean gum( LBG)/guar gum( GG) mixed systems were studied,and the rheological models were used to analyze the flow behavior. The results showed that the LBG/GG composite systems exhibited non-Newtnian behavior which was found to be well correlated to the Carreau model. With the increase of the LBG ratio,the viscosity of the LBG/GG mixed systems were smaller and the non-Newtonian property became less obvious,the lower the thixotropy.The effect of LBG and GG on viscosity had synergistic effect,and when LBG/GG = 1 ∶ 9,the viscosity of the composite system was the largest. The LBG/GG composite systems with viscosity and elasticity exhibited different dynamic viscoelastic behaviors with different angular frequencies.The dynamic viscoelasticity of the composite system which LBG/GG =1∶ 9 was the largest.
【Fund】: 国家自然科学基金(51273162)
【CateGory Index】: TS201.7
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